Malai Paneer Recipe | Indian Cheese in Tomato & Cream Gravy

Malai paneer recipe, soft paneer cubes simmered in a lightly spiced tomato and cream gravy. This curry is very quick and easy to make and the taste is smooth and creamy.

In tomato based curries it is very important that you use fresh ripe tomatoes, it makes a big difference in the taste and balance of the dish.

Because this dish doesn’t use many spices it is important that they are of great quality. I source my spices from India but there are other options if you cannot do the same, try a speciality Indian grocery and ask their advice. Once you find a brand you like you can assemble a spice box with the basic spices.

Cut the tomatoes and the green chilli into chunks then add to a saucepan with red chilli powder and salt and cook until soft without adding any water, start with a low flame and as the tomatoes release some water you can turn the flame into medium-high.

2

When tomatoes are soft blend into a pure.

3

Heat up a saucepan with the oil, when hot add ginger and garlic, cook, until raw aroma disappears.

4

Add the tomato puree, cook for a few minutes on a medium-high flame, until moisture evaporates, then add the ground coriander and garam masala.

5

Mix in 1/2 cup of water and when simmering add the kasoori methi or dried fenugreek leaves and salt.

6

When the gravy has thickened add the paneer cubes and the cream, simmer for 3 to 4 minutes and serve.

Ingredients

220gPaneer diced

3Ripe tomatoes in chunks

1Green chilli in chunks

2Garlic cloves minced

½Inch of ginger chopped

20mlFresh cream

½tspRed chilli powder

½tspGaram masala powder

½tspDried fenugreek leaves / Kasoori methi

1tspCoriander powder

½cupWater

2tbspVegetable oil

Salt to taste

Directions

1

Cut the tomatoes and the green chilli into chunks then add to a saucepan with red chilli powder and salt and cook until soft without adding any water, start with a low flame and as the tomatoes release some water you can turn the flame into medium-high.

2

When tomatoes are soft blend into a pure.

3

Heat up a saucepan with the oil, when hot add ginger and garlic, cook, until raw aroma disappears.

4

Add the tomato puree, cook for a few minutes on a medium-high flame, until moisture evaporates, then add the ground coriander and garam masala.

5

Mix in 1/2 cup of water and when simmering add the kasoori methi or dried fenugreek leaves and salt.

6

When the gravy has thickened add the paneer cubes and the cream, simmer for 3 to 4 minutes and serve.

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Meet Chef Andreia

Hi and Welcome to Dont ask 4 Salt blog, my name is Andreia and this is where I post my best vegetarian recipes and my favourite places to eat in London. Follow me on instagram and facebook to get more recipes…read more